Claims for Patent: 8,592,480

Summary for Patent: 8,592,480

Title:	Liquid compositions of calcium acetate
Abstract:	The invention relates to an aqueous liquid composition of calcium acetate, sweetener, and taste masking agent. Also provided is a method for binding phosphorus within the gastrointestinal tract of an individual by administering to the individual an aqueous solution of at least calcium acetate.
Inventor(s):	Tarallo; Stephen C. (Brockton, MA)
Assignee:	Lyne Laboratories, Inc. (Brockton, MA)
Application Number:	13/162,938
Patent Litigation and PTAB cases:	See patent lawsuits and PTAB cases for patent 8,592,480
Patent Claims:	1. A method for binding phosphorus within the gastrointestinal tract of an individual, comprising orally administering to said individual a liquid pharmaceutical composition comprising an aqueous solution comprising (a) 7-16% calcium acetate (w/v), based on the total volume of the composition, (b) a sweetener, (c) a polyol, and (d) a taste masking agent. 2. The method according to claim 1, wherein the individual is in need of dialysis and/or is suffering from one or more of the following disorders: renal disease, kidney disease, end stage renal disease, chronic kidney disease. 3. The method according to claim 1, wherein the composition comprises: calcium acetate in a concentration of about 12% (w/v) to about 16% (w/v) based on the total volume of the composition. 4. The method according to claim 1, wherein the calcium acetate is present in a concentration of about 14% (w/v). 5. The method according to claim 1, wherein the total concentration of polyol in the composition is about 15% (w/v) to about 50% (w/v) based on the total volume of the composition. 6. The method according to claim 1, wherein said polyol is selected from the group consisting of sorbitol, glycerine, propylene glycol, xylitol, maltitol, and combinations thereof. 7. The method according to claim 6, wherein said composition comprises about 15% (w/v) to about 40% (w/v) of sorbitol based on the total volume of the composition. 8. The method according to claim 6, wherein said composition comprises about 21% (w/v) sorbitol. 9. The method according to claim 6, wherein said composition comprises about 15% (w/v) to about 25% (w/v) maltitol based on the total volume of the composition. 10. The method according to claim 6, wherein said composition comprises about 20% (w/v) maltitol. 11. The method according to claim 1, wherein said composition further comprises about 1% (w/v) to about 25% (w/v) of glycerine based on the total volume of the composition. 12. The method according to claim 11, wherein said glycerine is present at a concentration of about 5% (w/v). 13. The method according to claim 1, wherein said sweetener is an artificial sweetener. 14. The method according to claim 13, wherein said artificial sweetener is selected from the group consisting of sucralose, acesulfame potassium, aspartame and saccharin. 15. The method according to claim 13, wherein said artificial sweetener is selected from the group consisting of sucralose and saccharin. 16. The method according to claim 15, wherein said sucralose is present at a concentration of about 0.35% (w/v) or said saccharin is present at a concentration of about 0.15% (w/v) based on the total volume of the composition. 17. The method according to claim 1, wherein said composition further comprises at least one flavoring agent. 18. The method according to claim 17, wherein said flavoring agent is selected from the group consisting of menthol, berry flavor, root beer flavor, cream flavor, chocolate flavor, peppermint flavor, spearmint flavor and wintergreen flavor. 19. The method according to claim 18, wherein said flavoring agent is black cherry flavor. 20. The method according to claim 19, wherein said black cherry flavor is artificial black cherry flavor. 21. The method according to claim 19, wherein said composition further comprises menthol flavor. 22. The method according to claim 1, wherein said composition further comprises at least one preservative. 23. The method according to claim 22, wherein said preservative is selected from the group consisting of methylparaben, propylparaben, sorbic acid, sodium benzoate, potassium sorbate and combinations thereof. 24. The method according to claim 23, wherein said preservative comprises methylparaben. 25. The method according to claim 1, wherein said composition comprises polyvinylpyrrolidone (PVP). 26. The method according to claim 1, wherein said polyol comprises propylene glycol. 27. The method according to claim 1, wherein said composition has pH of about 6.0 to about 7.2. 28. The method according to claim 1, wherein said taste masking agent comprises monoammonium glycyrrhizinate. 29. The method of claim 1, wherein 5 milliliters of said composition contains about 710 milligrams of hydrous calcium acetate. 30. The method of claim 1, wherein 5 milliliters of said composition contains about 667 milligrams of anhydrous calcium acetate. 31. The method of claim 1, wherein 5 milliliters of said composition contains about 169 milligrams of calcium. 32. The method of claim 1, wherein said composition is sugar-free. 33. The method of claim 1, wherein said composition is a low-calorie composition. 34. The method of claim 1, wherein said composition is calorie-free. 35. The method of claim 1, wherein said composition comprises about 8 milliequivalents of calcium. 36. The method according to claim 1, wherein the individual s suffering from hyperphosphatemia. 37. The method according to claim 1, wherein the method comprises administering about one tablespoon (15 mL) of said composition three times per day. 38. The method according to claim 1, wherein the method comprises administering said composition around the time of ingestion of a meal. 39. The method according to claim 25, wherein said composition comprises from about 0.5% to about 1.0% (w/v) polyvinylpyrrolidone (PVP), based on the total volume of the composition.